VLIYANIE OBRABOTKI AMILAZOY BACILLUS LICHINEMORMIS NA MORFOLOGICHESKIE SVOYSTVA KUKURUZNOGO KRAHMALA
Rubrics: BIOHIMIYA I BIOTEHNOLOGIYA
Authors:
1.
KNITU, NOC «Farmacevtika» K(P)FU
2.
KNITU
3.
K(P)FU
Type:
Article
eLocation:
Status:
Published
Received:
19.04.2023
Accepted:
01.08.2025
Published:
01.08.2025
Subject area:
UDC 664
Language:
Russian
Keywords:
ферментированный кукурузный крахмал, морфология, физико-химические свойства, fermented corn starch, morphology, physicochemical properties
Abstract (English):
A comparative analysis of morphological properties of fermented corn starches (Bacillus licheniformis amylase treated for 1 to 4 hours) with a native was carried out. The research results of corn starches showed that the enzyme treatment leads to reduction in the size of starch granules, reducing the amount of amylose, however, emulsifying activity of corn starch increases with the increase of the fermentation time.
A comparative analysis of morphological properties of fermented corn starches (Bacillus licheniformis amylase treated for 1 to 4 hours) with a native was carried out. The research results of corn starches showed that the enzyme treatment leads to reduction in the size of starch granules, reducing the amount of amylose, however, emulsifying activity of corn starch increases with the increase of the fermentation time.
Keywords:
ферментированный кукурузный крахмал, морфология, физико-химические свойства, fermented corn starch, morphology, physicochemical properties
ферментированный кукурузный крахмал, морфология, физико-химические свойства, fermented corn starch, morphology, physicochemical properties
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